With Bill Dixon
Dixon's Tent Camp Collards Prairie
4-6 Heads Fresh Collards
4 Cups Water
4 Cups Chicken Broth
4 Large Cloves Garlic (minced)
1 Large Yellow Onion (chopped)
2-3 Smoked Ham Hocks*
1/2 to 1 Pound Bacon
1/3 Cup Light Brown Sugar
1 10 Oz Can RO*TEL Original
4 Whole Pecans In The Shell
In a fairly good sized pot, (8 quarts or so), with a lid, make up the stock by slightly browning the diced bacon then adding the diced onion along with the minced garlic and saute' for about five minutes. Add the smoked ham hocks, ROTEL, and the brown sugar mixing together with the other ingredients. Add the chicken broth, water, and pecans. Bring to a boil and allow to simmer for about 30 to 45 minutes.
Wash the collards and cut, or tear away the heavy, coarse center vein of the leaves.
This will provide for a more tender mess of greens. Cut or tear the leaves into smaller pieces about 3 or 4 inches in size.
Add the prepared collards to the stock. Tossing them in with a pair of tongs is my perferred method. Don't worry if it looks like you have way more raw collards than the size of the pot because they shrink fast as you add them in. They will all fit. I promise! Bring the stock with the collards to a boil, then turn the heat down to about medium low. Simmer for about an hour or two to to your desired level of tenderness. I like my collards a little on the al dente side.
When done, serve the collards up in a bowl with some vinegar, or better yet, pepper vinegar, and some good ol' soppin' bread for the pot liquor. One head of collards should provide 4-6 servings, depending on the serving size.